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Pumpkin Almond Butter Cups

Print Recipe
Prep Time 45 mins
freeze time 2 hrs
Course Dessert
Servings 24 cups
Calories 101.85 kcal

Ingredients
  

Pumpkin Filling

  • 1/2 can pumpkin puree
  • ⅓ cup almond butter
  • 1 TBSP Pumpkin Spice
  • ½ TBSP maple syrup
  • 1/4 tsp sea salt

Chocolate Shell

  • 2 cups ground cacao
  • ¾ cup coconut oil
  • 1 tsp vanilla extract

Instructions
 

  • Melt coconut oil and add vanilla once in liquid form
  • Combine with cacao powder and pour to fill ¼ of silicone muffin* mold. Freeze for 15 minutes
  • While freezing, combine all filling ingredients together until fluffy and thick.
  • Remove mold from freezer, add about 1 TSP amount of filling to frozen chocolate, freeze for another 20-30 minutes.
  • Pour remaining chocolate over the frozen pumpkin, let freeze for about an hour- 2 hours.

Notes

*mini muffin mold, about 1.5 inches across
Keyword chocolate, halloween, healthy, paleo, refined sugar free